This soup gives Tim nightmares. He says I fed it to them ALL THE TIME, when they were kids growing up. Well, I guess it would seem like that when it's something you don't like. But for those of us who like lentil soup it's a nutritios meal, and another good way to use that ham bone . . . Just don't fix it if Tim's coming for dinner.
2 cups dried lentils
1 meaty ham bone
1 cup diced celery, with tops
1/2 cup diced onion
1 cup diced carrots
1 tsp sugar
1/2 tsp thyme
1 bay leaf
2 Tbs butter
2 Tbs flour
1/2 lemon, juiced
2 tsp salt
1/4 tsp pepper
Fresh chopped green onions
Cover lentils with water. Swish around to wash them; drain. Cover with water again and let soak overnight. Drain and save liquid.
Put lentils in a large kettle. Add enough water to saved liquid to equal 9 cups. Add lentils and ham bone. Cover and simmer for 3 hours.
Add celery, onion, carrots, sugar, thyme, and bay leaf. Cover and return to a simmer. Continue to simmer for 30 minutes.
Remove ham bone. As soon as it is cool enough to handle, remove the meat. Chop up and return to soup pot.
Melt butter in a saucepan. Add flour, and a small amount of the soup. Mix well. Stir this back into the soup pot. Stir constantly until it comes to a boil. Add lemon juice, salt, and pepper.
When serving, sprinkle each serving bowl with chopped green onions.
Monday, February 24, 2014
Split Pea Soup with Ham
A nutritious way to use that left-over ham bone.
1 lb dried green split peas
2 qts water
2 cups diced carrots
2 cups diced celery, with tops
2 cups diced onion
1/2 cup chopped fresh parsley, or 1/4 cup dried parsley flakes
2 tsp oregano
1 Tbs salt
1/2 tsp pepper
1 bay leaf
1 meaty smoked ham bone
Combine all ingredients and heat to boiling, stirring frequently. Reduce heat ans simmer, covered, 1 1/2 hours. Stir occasionally to prevent sticking.
Remove the ham bone from the soup pot. As soon as it is cool enough to handle, cut off all the meat and add to the soup pot.
Freezes well.
1 lb dried green split peas
2 qts water
2 cups diced carrots
2 cups diced celery, with tops
2 cups diced onion
1/2 cup chopped fresh parsley, or 1/4 cup dried parsley flakes
2 tsp oregano
1 Tbs salt
1/2 tsp pepper
1 bay leaf
1 meaty smoked ham bone
Combine all ingredients and heat to boiling, stirring frequently. Reduce heat ans simmer, covered, 1 1/2 hours. Stir occasionally to prevent sticking.
Remove the ham bone from the soup pot. As soon as it is cool enough to handle, cut off all the meat and add to the soup pot.
Freezes well.
Sauerkraut Relish
Avoid canned sauerkraut. The kind in glass jars, or the refrigeraated variety are far better. This is a great side when serving pork dishes.
2 lbs sauerkraut, drained and rinsed well
1 med onion, chopped
1 cup celery, finely chopped
1/3 cup green pepper, finely chopped
1 cup sugar
1 cup oil (anything but olive oil)
1/3 cup vinegar
In a saucepan, combine sugar, oil and vinegar. Heat until dissolved. Pour over remaining ingredients. Chill overnight. Keeps very well.
2 lbs sauerkraut, drained and rinsed well
1 med onion, chopped
1 cup celery, finely chopped
1/3 cup green pepper, finely chopped
1 cup sugar
1 cup oil (anything but olive oil)
1/3 cup vinegar
In a saucepan, combine sugar, oil and vinegar. Heat until dissolved. Pour over remaining ingredients. Chill overnight. Keeps very well.
Sunday, February 23, 2014
Merrill's Moving Day Salad
This one comes from my sister-in-law, Carol Merrill. She made it to serve on one of their many moving days when Ollie was in the Air Force.
1 (4 oz) pkg cream cheese, softened
1 pkg vanilla instant pudding mix
1 envelope Dream Whip topping mix
2 cups milk
1 lg can fruit cocktail, drained
1 cup rice, cooked
1/2 cup coconut
Apples, oranges, and bananas*
1/4 cup chopped pecans
Blend a little milk into the softened cream cheese. Gradually add a little more milk, and then add the pudding mix, Dream Whip, and remaining milk. Beat until thick.
Add rice, coconut, fruit cocktail and stir. Add additional sugar if using oranges, or if your apples are tart. Sprinkle with nuts. Chill until serving. Mix the nuts into the fruit before serving.
*You can use whatever kind of fruit you want, but these are the general fruits used.
1 (4 oz) pkg cream cheese, softened
1 pkg vanilla instant pudding mix
1 envelope Dream Whip topping mix
2 cups milk
1 lg can fruit cocktail, drained
1 cup rice, cooked
1/2 cup coconut
Apples, oranges, and bananas*
1/4 cup chopped pecans
Blend a little milk into the softened cream cheese. Gradually add a little more milk, and then add the pudding mix, Dream Whip, and remaining milk. Beat until thick.
Add rice, coconut, fruit cocktail and stir. Add additional sugar if using oranges, or if your apples are tart. Sprinkle with nuts. Chill until serving. Mix the nuts into the fruit before serving.
*You can use whatever kind of fruit you want, but these are the general fruits used.
Macaroni Salad
I try other macaroni salads, but I always come back to this one. Make it at least one day in advance for the best flavor.
1 sm box elbow macaroni
1 med onion, chopped
2 ribs celery, diced
1-2 sm cans tuna fish, drained*
1 dash celery salt
1 dash onion salt
Salt and pepper, to taste
Miracle Whip (not mayonnaise)
Cook macaroni al dente (tender crisp). Drain and rinse well.
Add remaining ingredients, using just enough Miracle Whip to coat well. (You will have to add more dressing before you serve it, as the macaroni absorbs the dressing, and it will be dry). You just don't want to overload the dressing in these kinds of salads.
Chill overnight (or longer), to blend flavors. Add additional Miracle Whip to make a moist salad. Sometimes I sprinkle paprika over the top just for color.
*You can use oil packed or water packed tuna, which ever you prefer. The oil packed tuna will deliver more flavor, but I usually use water packed because that's what I keep on hand.
Also, don't use mayonnaise. The lighter Miracle Whip just tastes better on some salads, and this would be one of them.
1 sm box elbow macaroni
1 med onion, chopped
2 ribs celery, diced
1-2 sm cans tuna fish, drained*
1 dash celery salt
1 dash onion salt
Salt and pepper, to taste
Miracle Whip (not mayonnaise)
Cook macaroni al dente (tender crisp). Drain and rinse well.
Add remaining ingredients, using just enough Miracle Whip to coat well. (You will have to add more dressing before you serve it, as the macaroni absorbs the dressing, and it will be dry). You just don't want to overload the dressing in these kinds of salads.
Chill overnight (or longer), to blend flavors. Add additional Miracle Whip to make a moist salad. Sometimes I sprinkle paprika over the top just for color.
*You can use oil packed or water packed tuna, which ever you prefer. The oil packed tuna will deliver more flavor, but I usually use water packed because that's what I keep on hand.
Also, don't use mayonnaise. The lighter Miracle Whip just tastes better on some salads, and this would be one of them.
Strawberry Jell-O
Jell-O seems to be a mid-western thing, as not many people out in California seem to like it. But since I'm a mid-westerner . . . I like it. Eleaner Leuenhagen made this Jell-O for the rehersal dinner, when I married her son.
2 (3 oz) pkgs strawberry Jell-O
1/4 cup sugar
2 cups boiling water
1 1/2 cups cold water
1 pint strawberries, halved
1 (8 oz) pkg cream cheese
1 tsp vanilla
Dissolve Jell-O and sugar in boiling water. Add cold water. Chill 2 1/2 cups of this until it is as thick as unbeaten egg whites.
Fold in strawberries. Pour into lightly oiled mold, or pour directly into an unoiled oblong glass baking dish. Chill until set, but not firm.
Beat cream cheese until smooth. Gradually add reserved Jell-O and vanilla, beating until well blended. Gently spoon this over the chilled gelatin. Chill until firm, at least 3 hours.
Unmold (see instructions for unmolding a Jell-O salad in the misc. section), or slice into squares, if using the oblong pan (which is what I always do).
2 (3 oz) pkgs strawberry Jell-O
1/4 cup sugar
2 cups boiling water
1 1/2 cups cold water
1 pint strawberries, halved
1 (8 oz) pkg cream cheese
1 tsp vanilla
Dissolve Jell-O and sugar in boiling water. Add cold water. Chill 2 1/2 cups of this until it is as thick as unbeaten egg whites.
Fold in strawberries. Pour into lightly oiled mold, or pour directly into an unoiled oblong glass baking dish. Chill until set, but not firm.
Beat cream cheese until smooth. Gradually add reserved Jell-O and vanilla, beating until well blended. Gently spoon this over the chilled gelatin. Chill until firm, at least 3 hours.
Unmold (see instructions for unmolding a Jell-O salad in the misc. section), or slice into squares, if using the oblong pan (which is what I always do).
Spaghetti Salad
This one comes from my long-time best friend, Rose.
1 (16 oz) box thin spaghetti
1 jar McCormick Salad Supreme Seasoning
3-4 med tomatoes, seeded and diced
1-2 med onions, diced
1-2 cucumbers, peeled, seeded, and diced
1 (16 oz) bottle Wishbone Italian dressing
Break spaghetti into shorter lengths. Cook al dente; rinse and drain well.
Combine with the remaining ingredients. Chill overnight to marinate the flavors.
1 (16 oz) box thin spaghetti
1 jar McCormick Salad Supreme Seasoning
3-4 med tomatoes, seeded and diced
1-2 med onions, diced
1-2 cucumbers, peeled, seeded, and diced
1 (16 oz) bottle Wishbone Italian dressing
Break spaghetti into shorter lengths. Cook al dente; rinse and drain well.
Combine with the remaining ingredients. Chill overnight to marinate the flavors.
Marinated Fresh Vegetables
Cut the marinade recipe in half, or else use lots of vegetables.
Broccoli heads
Whole mushrooms
Green pepper chunks
3 stalks celery, cut into 1" chunks
Cauliflower
MARINADE:
1 cup sugar
2 tsp dry mustard (or Dijon)
1 tsp salt
1/2 cup vinegar
1 1/2 cups vegetable oil
1 small onion, chopped
Poppy seeds
Mix marinade and pour over the vegetables. Chill for several hours.
Can also serve with toothpicks as an appetizer.
Broccoli heads
Whole mushrooms
Green pepper chunks
3 stalks celery, cut into 1" chunks
Cauliflower
MARINADE:
1 cup sugar
2 tsp dry mustard (or Dijon)
1 tsp salt
1/2 cup vinegar
1 1/2 cups vegetable oil
1 small onion, chopped
Poppy seeds
Mix marinade and pour over the vegetables. Chill for several hours.
Can also serve with toothpicks as an appetizer.
1000 Island Dressing
Homemade thousand island dressing is hands down so much better than the stuff in the grocery stores.
1 cup mayonnaise
1 Tbs ketchup
1 Tbs Worchestershire sauce
1 tsp mustard
1 Tbs dried onions
1/4 tsp garlic salt
1 Tbs sweet pickle relish
1 Tbs lemon juice
1 tsp sugar
2 eggs, hard-boiled
Combine all ingredients and mix well. Serve over salad greens, or anyway you would use this kind of dressing. Store in the refrigerator. It keeps quite awhile.
1 cup mayonnaise
1 Tbs ketchup
1 Tbs Worchestershire sauce
1 tsp mustard
1 Tbs dried onions
1/4 tsp garlic salt
1 Tbs sweet pickle relish
1 Tbs lemon juice
1 tsp sugar
2 eggs, hard-boiled
Combine all ingredients and mix well. Serve over salad greens, or anyway you would use this kind of dressing. Store in the refrigerator. It keeps quite awhile.
Spinach Salad
1 pkg fresh spinach, washed, stemmed, spun dry
2 hard-boiled eggs, chopped
4 strips bacon, fried crisp and crumbled
1/2 cup shredded Swiss cheese
1 avocado, sliced
DRESSING:
1 cup vegetable oil
5 Tbs red wine vinegar
1/4 cup sour cream
1/2 tsp dry mustard
2 Tbs sugar
Coarsely ground black pepper
2 tsp chopped parsley
1 clove garlic, crushed
Mix salad dressing at least 6 hours before serving.
Toss spinach with desire amount of dressing. Top with bacon crumbles, eggs, cheese, and avocado.
2 hard-boiled eggs, chopped
4 strips bacon, fried crisp and crumbled
1/2 cup shredded Swiss cheese
1 avocado, sliced
DRESSING:
1 cup vegetable oil
5 Tbs red wine vinegar
1/4 cup sour cream
1/2 tsp dry mustard
2 Tbs sugar
Coarsely ground black pepper
2 tsp chopped parsley
1 clove garlic, crushed
Mix salad dressing at least 6 hours before serving.
Toss spinach with desire amount of dressing. Top with bacon crumbles, eggs, cheese, and avocado.
Monday, February 17, 2014
Kidney Bean Salad
1 can kidney beans, drained and rinsed
3 hard-boiled eggs, chopped
1/2 cup chopped celery
1/4 cup minced onion
1/3 cup chopped sweet pickle (or pickle relish)
1/4 cup Miracle Whip (not mayonnaise)
1 tsp salt
1 Tbs sugar
Combine all the ingredients, gently stirring. Chill at least one hour before serving.
3 hard-boiled eggs, chopped
1/2 cup chopped celery
1/4 cup minced onion
1/3 cup chopped sweet pickle (or pickle relish)
1/4 cup Miracle Whip (not mayonnaise)
1 tsp salt
1 Tbs sugar
Combine all the ingredients, gently stirring. Chill at least one hour before serving.
Red White and Blue Jell-O Mold
This is a show-stopper for a Fourth of July picnic. Make it the day before so it fully sets up. The recipe calls for using an oblong baking dish, but alternatively you can use a decorative Jell-O mold if you want to really show it off. Refer to the instructions in the misc. section of this book for unmolding gelatin, if you use a decorative mold.
BLUE LAYER:
2 sm pkgs blueberry, grape, or cherry Jell-O
1 1/2 cups boiling water
1 cup frozen blueberries, thawed, reserving 1/2 cup juice
WHITE LAYER:
2 sm pkgs lemon Jell-O
3 cups boiling water
3 oz cream cheese, softened
1/2 pint sour cream
RED LAYER:
2 sm pkgs cherry Jell-O
1 1/2 cups boiling water
1 (20 oz) can crushed pineapple, do not drain
Blue Layer:
Dissolve Jell-O in hot water. Add 1/2 cup blueberry juice and blueberries. Pour into a 9x13" oblong glass baking dish. Chill until set. Meanwhile, prepare the next layer.
White Layer:
Dissolve Jell-O in hot water. Beat cream cheese and sour cream together. Slowly add the Jell-O mixture, beating to keep it creamy. Carefully pour this over the first layer as instructed below*. Chill until set. Meanwhile, prepare the red layer.
Red Layer:
Dissolve Jell-O in water. Add pineapple and juice. Carefully pour this mixture over the second (white) layer when it has set, using the technique described below. Chill the entire Jell-O salad overnight, until firmly set.
*Hold a big spoon over the set Jell-O in the pan, and pour the Jell-O slowly into the spoon allowing it to spill gently over the previously set layer. This will keep this mixture from entering into the previous layer.
BLUE LAYER:
2 sm pkgs blueberry, grape, or cherry Jell-O
1 1/2 cups boiling water
1 cup frozen blueberries, thawed, reserving 1/2 cup juice
WHITE LAYER:
2 sm pkgs lemon Jell-O
3 cups boiling water
3 oz cream cheese, softened
1/2 pint sour cream
RED LAYER:
2 sm pkgs cherry Jell-O
1 1/2 cups boiling water
1 (20 oz) can crushed pineapple, do not drain
Blue Layer:
Dissolve Jell-O in hot water. Add 1/2 cup blueberry juice and blueberries. Pour into a 9x13" oblong glass baking dish. Chill until set. Meanwhile, prepare the next layer.
White Layer:
Dissolve Jell-O in hot water. Beat cream cheese and sour cream together. Slowly add the Jell-O mixture, beating to keep it creamy. Carefully pour this over the first layer as instructed below*. Chill until set. Meanwhile, prepare the red layer.
Red Layer:
Dissolve Jell-O in water. Add pineapple and juice. Carefully pour this mixture over the second (white) layer when it has set, using the technique described below. Chill the entire Jell-O salad overnight, until firmly set.
*Hold a big spoon over the set Jell-O in the pan, and pour the Jell-O slowly into the spoon allowing it to spill gently over the previously set layer. This will keep this mixture from entering into the previous layer.
Lopez Island Salad
This is a refreshing strawberry spinach salad.
2 sm pkgs fresh baby spinach
1 pint strawberries, sliced
1/2 cup sugar
1 Tbs poppy seeds
2 Tbs sesame seeds
1 1/2 Tbs onion, minced
1/4 tsp Worcestershire sauce
1/4 tsp paprika
1/2 cup vegetable oil (anything but olive oil)
1/4 cup white vinegar
Combine spinach and strawberries in a salad bowl.
Combine the dressing ingredients in a blender. Toss just before serving.
VARIATIONS:
Adding some lightly steamed asparagus tips, or avocado slices takes this wonderful salad to another level.
2 sm pkgs fresh baby spinach
1 pint strawberries, sliced
1/2 cup sugar
1 Tbs poppy seeds
2 Tbs sesame seeds
1 1/2 Tbs onion, minced
1/4 tsp Worcestershire sauce
1/4 tsp paprika
1/2 cup vegetable oil (anything but olive oil)
1/4 cup white vinegar
Combine spinach and strawberries in a salad bowl.
Combine the dressing ingredients in a blender. Toss just before serving.
VARIATIONS:
Adding some lightly steamed asparagus tips, or avocado slices takes this wonderful salad to another level.
Italian Dressing
This is so simple, and tastes so good.
1 packet Good Season's Italian Dressing mix
1/4 cup red or white wine vinegar
3 Tbs water
1 clove garlic, minced
1/4 tsp basil
1/2 cup vegetable oil (not olive oil)
Make dressing according to package directions, adding garlic and basil. Let sit for a few hours, or overnight to enhance flavor.
1 packet Good Season's Italian Dressing mix
1/4 cup red or white wine vinegar
3 Tbs water
1 clove garlic, minced
1/4 tsp basil
1/2 cup vegetable oil (not olive oil)
Make dressing according to package directions, adding garlic and basil. Let sit for a few hours, or overnight to enhance flavor.
Cobb Salad
This is a meal in itself.
Iceberg, watercress, chicory, and romaine lettuces
2 tomatoes, seeded, cut into wedges
2 chicken breasts, grilled, cut julienne style
6 strips bacon, fried crisp and crumbled
1 avocado, sliced
3 hard boiled, eggs, chopped
2 Tbs chopped chives
1/2 cup blue cheese, crumbled
DRESSING:
1/4 cup water
1/4 cup red wine vinegar
1/4 tsp sugar
1 dash lemon juice
2 tsp salt
3/4 tsp black pepper
1 scant tsp Worcestershire sauce
1 scant tsp Dijon mustard
1/2 clove garlic, minced
1/4 cup olive oil
3/4 cup salad oil
On individual salad plates, or one large platter, arrange lettuces. Decoratively add tomatoes, warm chicken breasts, bacon, and avocado. Sprinkle with chopped eggs, blue cheese, and chives. Add chilled dressing over the top. Do not toss.
For Dressing:
Blend all except oils. Slowly add the oils. Chill at least 2 hours, or overnight.
Iceberg, watercress, chicory, and romaine lettuces
2 tomatoes, seeded, cut into wedges
2 chicken breasts, grilled, cut julienne style
6 strips bacon, fried crisp and crumbled
1 avocado, sliced
3 hard boiled, eggs, chopped
2 Tbs chopped chives
1/2 cup blue cheese, crumbled
DRESSING:
1/4 cup water
1/4 cup red wine vinegar
1/4 tsp sugar
1 dash lemon juice
2 tsp salt
3/4 tsp black pepper
1 scant tsp Worcestershire sauce
1 scant tsp Dijon mustard
1/2 clove garlic, minced
1/4 cup olive oil
3/4 cup salad oil
On individual salad plates, or one large platter, arrange lettuces. Decoratively add tomatoes, warm chicken breasts, bacon, and avocado. Sprinkle with chopped eggs, blue cheese, and chives. Add chilled dressing over the top. Do not toss.
For Dressing:
Blend all except oils. Slowly add the oils. Chill at least 2 hours, or overnight.
Sunday, February 16, 2014
Corn Salad
This recipe came from one of my customers in my beauty salon. A great way to use up some left-over corn on the cob.
1 can corn, drained
1/2 cup chopped cucumber
1 tomato, seeded and diced
1 tsp onion, minced
Miracle Whip (preferred over mayonnaise) to blend
Parsley
Dill weed
Mix corn, cuke, onion, and tomato. Add enough Miracle Whip to blend together. Sprinkle with a little dried parsley and dill weed; blend in. Chill 3-4 hours before serving.
If you only have mayonnaise on hand, add a little sugar . . . maybe 1 tsp . . . to reduce the tang.
1 can corn, drained
1/2 cup chopped cucumber
1 tomato, seeded and diced
1 tsp onion, minced
Miracle Whip (preferred over mayonnaise) to blend
Parsley
Dill weed
Mix corn, cuke, onion, and tomato. Add enough Miracle Whip to blend together. Sprinkle with a little dried parsley and dill weed; blend in. Chill 3-4 hours before serving.
If you only have mayonnaise on hand, add a little sugar . . . maybe 1 tsp . . . to reduce the tang.
Honey Mustard Dressing
1 1/4 cups mayonnaise
1/2 cup oil
1/4 cup honey
1/4 cup yellow mustard
3 Tbs lemon juice
2 green onions, finely minced
1 Tbs fresh parsley
1 tsp celery seed
1/4 tsp dry mustard
1/4 tsp curry powder
Combine in the blender, and store in the refrigerator.
1/2 cup oil
1/4 cup honey
1/4 cup yellow mustard
3 Tbs lemon juice
2 green onions, finely minced
1 Tbs fresh parsley
1 tsp celery seed
1/4 tsp dry mustard
1/4 tsp curry powder
Combine in the blender, and store in the refrigerator.
Blue Cheese Buttermilk Dressing
2 cups mayonnaise
1 tsp lemon juice
1 tsp white vinegar
1/4 cup buttermilk
1/2 cup sour cream
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
4 oz blue cheese, crumbled
Combine mayonnaise, lemon juice, vinegar, buttermilk, sour cream, salt, pepper, and garlic powder. Gently stir in blue cheese. Cover tightly and chill for several hours, or overnight.
1 tsp lemon juice
1 tsp white vinegar
1/4 cup buttermilk
1/2 cup sour cream
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
4 oz blue cheese, crumbled
Combine mayonnaise, lemon juice, vinegar, buttermilk, sour cream, salt, pepper, and garlic powder. Gently stir in blue cheese. Cover tightly and chill for several hours, or overnight.
Parmesan Dressing
1 clove garlic, minced
1 egg
1/2 cup oil
1/2 tsp salt
1 dash Tabasco
2 Tbs fresh lemon juice
3 oz Parmesan cheese, grated
1 Tbs wine vinegar
Whisk garlic and egg. Slowly add oil, continuing to whisk until thickened. Blend in salt, Tabasco, and lemon juice. Gradually mix in cheese. Beat in vinegar. Chill until ready to serve.
VARIATION:
Add 1 tsp cracked pepper for a spicy Parmesan Peppercorn Dressing.
1 egg
1/2 cup oil
1/2 tsp salt
1 dash Tabasco
2 Tbs fresh lemon juice
3 oz Parmesan cheese, grated
1 Tbs wine vinegar
Whisk garlic and egg. Slowly add oil, continuing to whisk until thickened. Blend in salt, Tabasco, and lemon juice. Gradually mix in cheese. Beat in vinegar. Chill until ready to serve.
VARIATION:
Add 1 tsp cracked pepper for a spicy Parmesan Peppercorn Dressing.
French Dressing
1 cup powdered sugar
1/2 cup cider vinegar
1 lemon, juiced
1/2 cup ketchup
1/2 cup salad oil
Salt and pepper, to taste
1 Tbs finely minced onion
1 clove garlic, crushed
In blender, combine vinegar, lemon juice, sugar, and ketchup. Blend well. Slowly add oil. Add onion and spices; blend thoroughly.
Cover tightly and chill at least 24 hours before using. Will keep for 3-4 weeks.
1/2 cup cider vinegar
1 lemon, juiced
1/2 cup ketchup
1/2 cup salad oil
Salt and pepper, to taste
1 Tbs finely minced onion
1 clove garlic, crushed
In blender, combine vinegar, lemon juice, sugar, and ketchup. Blend well. Slowly add oil. Add onion and spices; blend thoroughly.
Cover tightly and chill at least 24 hours before using. Will keep for 3-4 weeks.
Poppy Seed Dressing
2/3 cup vinegar
1/4 cup lemon juice
1 1/2 cups sugar
2 tsp salt
3 Tbs poppy seeds
2 tsp dry mustard
1 tsp paprika
1 small onion, cut into fourths
2 cups salad oil
Heat vinegar, lemon juice, sugar, and salt until sugar dissolves. Combine this mixture with poppy seeds, mustard, paprika, and onion in a blender. Blend 30 seconds on high. Turn to low and slowly add oil.
Will keep 4 weeks in an airtight container in the refrigerator.
1/4 cup lemon juice
1 1/2 cups sugar
2 tsp salt
3 Tbs poppy seeds
2 tsp dry mustard
1 tsp paprika
1 small onion, cut into fourths
2 cups salad oil
Heat vinegar, lemon juice, sugar, and salt until sugar dissolves. Combine this mixture with poppy seeds, mustard, paprika, and onion in a blender. Blend 30 seconds on high. Turn to low and slowly add oil.
Will keep 4 weeks in an airtight container in the refrigerator.
Friday, February 14, 2014
Scrambled Eggs
This is a Dinah Shore recipe. She was an entertainer back in the 60's, and authored several cookbooks.
Eggs
Salt and pepper
Butter or margarine
Break as many eggs as you want (3 per person) into a bowl. Season and whisk lightly with a fork, just to break up the yolks. You don't want the yolks completely mixed into the whites.
Using more butter than you would normally (about 2 Tbs per 3 eggs), and a hotter skillet than you normally would, cook the eggs. Now this is important, DON'T KEEP STIRRING THE EGGS. Just move them around in the pan a few times to keep them from browning. If you keep stirring scrambled eggs, you end up with little pieces of over-cooked eggs (yuck!).
Before anyone else in the world would say they were done, remove them from the heat. Check on your toast. Give them another swirl and serve.
Eggs
Salt and pepper
Butter or margarine
Break as many eggs as you want (3 per person) into a bowl. Season and whisk lightly with a fork, just to break up the yolks. You don't want the yolks completely mixed into the whites.
Using more butter than you would normally (about 2 Tbs per 3 eggs), and a hotter skillet than you normally would, cook the eggs. Now this is important, DON'T KEEP STIRRING THE EGGS. Just move them around in the pan a few times to keep them from browning. If you keep stirring scrambled eggs, you end up with little pieces of over-cooked eggs (yuck!).
Before anyone else in the world would say they were done, remove them from the heat. Check on your toast. Give them another swirl and serve.
Spinach Cheese Quiche
2 pkgs frozen spinach, defrosted and squeezed
2 cups low-fat or fat-free cottage cheese
1/8 tsp pepper
1/8 tsp nutmeg, optional
1 cup Eggbeaters, beaten until light
3 Tbs grated Parmesan cheese
1/2 tsp paprika, optional
Beat cottage cheese with pepper and nutmeg. Stir in spinach. Fold in egg substitute. Pour into lightly oiled 8" square pan. Sprinkle with Parmesan cheese and paprika.
Bake at 350º for 30 min.
2 cups low-fat or fat-free cottage cheese
1/8 tsp pepper
1/8 tsp nutmeg, optional
1 cup Eggbeaters, beaten until light
3 Tbs grated Parmesan cheese
1/2 tsp paprika, optional
Beat cottage cheese with pepper and nutmeg. Stir in spinach. Fold in egg substitute. Pour into lightly oiled 8" square pan. Sprinkle with Parmesan cheese and paprika.
Bake at 350º for 30 min.
Spinach Crepes
2 Tbs butter
1/4 cup chopped green onions
1 pkg frozen chopped spinach, defrosted and swueezed
1 cup cottage cheese
1/4 cup grated Swiss or Parmesan cheese
Saute onions in butter. Add spinach. Spoon onto your previously made crepes (see crepe recipe in this book). Roll up, placing seam-side-down in a Pyrex baking dish.
Cover with foil and heat in oven until just warmed.
1/4 cup chopped green onions
1 pkg frozen chopped spinach, defrosted and swueezed
1 cup cottage cheese
1/4 cup grated Swiss or Parmesan cheese
Saute onions in butter. Add spinach. Spoon onto your previously made crepes (see crepe recipe in this book). Roll up, placing seam-side-down in a Pyrex baking dish.
Cover with foil and heat in oven until just warmed.
Eggs Benedict
English muffins, split in half
2 eggs, per each whole muffin
Canadian bacon, or sliced ham
Swiss cheese slices
HOLLANDAISE SAUCE:
3/4 cup water
1/2 lemon, juiced
Salt, red pepper, and paprika
1 Tbs cornstarch
2 egg yolks, beaten
2 Tbs butter
Place split muffins on a cookie sheet. Lightly broil.
Poach eggs in water until whites are set, but yolks still runny.
Place a slice of meat on each muffin half. Top with a slice of cheese, and return to the broiler to melt the cheese. Top with a poached egg. Spoon on some Hollandaise sauce and serve.
Hollandaise Sauce:
Heat water in double boiler; add salt, red pepper, and paprika to taste. Add lemon juice.
Dissolve cornstarch in a little cold water. Add to the mixture, stirring constantly. When the mixture is slightly thickened, remove the top pan from the hot water pan. Add beaten egg yolks and 1 Tbs butter. Stir thoroughly. Return to double boiler and cook until thick. Add remaining 1 Tbs butter.
2 eggs, per each whole muffin
Canadian bacon, or sliced ham
Swiss cheese slices
HOLLANDAISE SAUCE:
3/4 cup water
1/2 lemon, juiced
Salt, red pepper, and paprika
1 Tbs cornstarch
2 egg yolks, beaten
2 Tbs butter
Place split muffins on a cookie sheet. Lightly broil.
Poach eggs in water until whites are set, but yolks still runny.
Place a slice of meat on each muffin half. Top with a slice of cheese, and return to the broiler to melt the cheese. Top with a poached egg. Spoon on some Hollandaise sauce and serve.
Hollandaise Sauce:
Heat water in double boiler; add salt, red pepper, and paprika to taste. Add lemon juice.
Dissolve cornstarch in a little cold water. Add to the mixture, stirring constantly. When the mixture is slightly thickened, remove the top pan from the hot water pan. Add beaten egg yolks and 1 Tbs butter. Stir thoroughly. Return to double boiler and cook until thick. Add remaining 1 Tbs butter.
Thursday, February 13, 2014
Streusel Coffeecake
This is good warm or cold.
1/2 cup brown sugar
2 Tbs flour
2 tsp cinnamon
2 Tbs butter, melted
1/2 cup chopped pecans
1 1/2 cups flour
3/4 cup sugar
1 Tbs baking powder
1/4 tsp salt
1/4 cup butter, room temp
1 egg, beaten
1/2 cup milk
1 tsp vanilla
Using a fork, mix together 2 Tbs flour and cinnamon. Stir in melted butter and nuts. Set aside.
Sift 1 1/2 cups flour, sugar, baking powder, and salt. Cut in 1/4 cup butter until mixture is like fine cornmeal.
Mix egg, milk, and vanilla. Blend into flour mixture. Stir until just dampened. Spread half of mixture into a greased and floured square baking pan. Sprinkle with half of the nut mixture. Pour remaining batter over this. Sprinkle with remaining nut mixture. Bake at 375º for 30 minutes.
You can double this recipe and bake in an oblong pan for 40-45 minutes.
1/2 cup brown sugar
2 Tbs flour
2 tsp cinnamon
2 Tbs butter, melted
1/2 cup chopped pecans
1 1/2 cups flour
3/4 cup sugar
1 Tbs baking powder
1/4 tsp salt
1/4 cup butter, room temp
1 egg, beaten
1/2 cup milk
1 tsp vanilla
Using a fork, mix together 2 Tbs flour and cinnamon. Stir in melted butter and nuts. Set aside.
Sift 1 1/2 cups flour, sugar, baking powder, and salt. Cut in 1/4 cup butter until mixture is like fine cornmeal.
Mix egg, milk, and vanilla. Blend into flour mixture. Stir until just dampened. Spread half of mixture into a greased and floured square baking pan. Sprinkle with half of the nut mixture. Pour remaining batter over this. Sprinkle with remaining nut mixture. Bake at 375º for 30 minutes.
You can double this recipe and bake in an oblong pan for 40-45 minutes.
Company French Toast
1 loaf unsliced white bread
4 eggs
1 cup milk
2 Tbs Grand Mariner
1 Tbs sugar
1/2 tsp vanilla
1/4 tsp salt
1/4 cup oil or bacon grease
Slice bread into eight 3/4" slices. Beat eggs with milk, Grand Mariner, sugar, vanilla, and salt until well blended. Dip each slice into mixture until well saturated. Place in an oblong baking dish. Pour remaining liquid over bread. Cover; refrigerate overnight.
In very hot oil or bacon grease, saute bread slices until golden brown on both sides. Brush with butter; sprinkle with powdered sugar. Serve with maple syrup.
4 eggs
1 cup milk
2 Tbs Grand Mariner
1 Tbs sugar
1/2 tsp vanilla
1/4 tsp salt
1/4 cup oil or bacon grease
Slice bread into eight 3/4" slices. Beat eggs with milk, Grand Mariner, sugar, vanilla, and salt until well blended. Dip each slice into mixture until well saturated. Place in an oblong baking dish. Pour remaining liquid over bread. Cover; refrigerate overnight.
In very hot oil or bacon grease, saute bread slices until golden brown on both sides. Brush with butter; sprinkle with powdered sugar. Serve with maple syrup.
Apple Pancakes
FILLING:
4 cups Jonathan apples, peeled and cored
1/4 cup sugar
1 tsp cinnamon
SYRUP:
1/2 cup brown sugar
1 tsp grated orange rind
1/3 cup orange juice
PANCAKES:
2 eggs, beaten
1 cup milk
1/2 tsp vanilla
3 Tbs butter, melted
1/2 cup flour
1/2 tsp salt
Combine filling ingredients in a saucepan. Cover and cook until apples are just barely tender.
Combine the syrup ingredients. Set aside.
For pancakes, combine eggs, milk, vanilla, and butter. Stir in flour and salt.
Heat a lightly greased 7" skillet. Pour batter into the pan for individual pancakes. Lightly brown on both sides. Cool.
Place some apple filling on each pancake. Roll up and place seam-side down in a baking dish.
Drizzle the syrup over the pancakes. Broil 5" from the heat source for 2-5 minutes, or bake at 375º for 10 minutes.
Serve immediately with sour cream, syrup, or applesauce.
4 cups Jonathan apples, peeled and cored
1/4 cup sugar
1 tsp cinnamon
SYRUP:
1/2 cup brown sugar
1 tsp grated orange rind
1/3 cup orange juice
PANCAKES:
2 eggs, beaten
1 cup milk
1/2 tsp vanilla
3 Tbs butter, melted
1/2 cup flour
1/2 tsp salt
Combine filling ingredients in a saucepan. Cover and cook until apples are just barely tender.
Combine the syrup ingredients. Set aside.
For pancakes, combine eggs, milk, vanilla, and butter. Stir in flour and salt.
Heat a lightly greased 7" skillet. Pour batter into the pan for individual pancakes. Lightly brown on both sides. Cool.
Place some apple filling on each pancake. Roll up and place seam-side down in a baking dish.
Drizzle the syrup over the pancakes. Broil 5" from the heat source for 2-5 minutes, or bake at 375º for 10 minutes.
Serve immediately with sour cream, syrup, or applesauce.
Squiggles
Pancakes for kids.
2 eggs, beaten
1/2 cup milk
2 cups flour
1 tsp baking powder
1/2 tsp salt
2 cups oil
Powdered sugar
Combine eggs and milk. Whisk in flour, baking powder, and salt. Whisk until smooth.
In a heavy skillet, heat oil to 360º. Pour the batter into a funnel and release from spout in a narrow stream to form spiral shapes, circles, or alphabet letters. Try to keep the shapes limited to 4" in circumference, for easy handling.
Fry on both sides until golden. Drain on paper towel and sprinkle with powdered sugar. Serve hot with syrup.
2 eggs, beaten
1/2 cup milk
2 cups flour
1 tsp baking powder
1/2 tsp salt
2 cups oil
Powdered sugar
Combine eggs and milk. Whisk in flour, baking powder, and salt. Whisk until smooth.
In a heavy skillet, heat oil to 360º. Pour the batter into a funnel and release from spout in a narrow stream to form spiral shapes, circles, or alphabet letters. Try to keep the shapes limited to 4" in circumference, for easy handling.
Fry on both sides until golden. Drain on paper towel and sprinkle with powdered sugar. Serve hot with syrup.
Sour Cream Coffeecake
1 cup butter or margarine
1 cup sugar
2 eggs
2 cups flour
1 cup sour cream
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
TOPPING:
1/3 cup brown sugar
1/2 cup sugar
1/2 cup chopped pecans
1 tsp vanilla
Mix topping ingredients together and set aside.
Beat together, butter, sugar, vanilla, and eggs. Add sour cream, flour, soda, baking powder, and salt.
Put half the mixture in a prepared (greased and floured) 9x13" pan. Sprinkle with half the topping mixture. Repeat layers. Bake at 350º for 35-40 min.
1 cup sugar
2 eggs
2 cups flour
1 cup sour cream
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
TOPPING:
1/3 cup brown sugar
1/2 cup sugar
1/2 cup chopped pecans
1 tsp vanilla
Mix topping ingredients together and set aside.
Beat together, butter, sugar, vanilla, and eggs. Add sour cream, flour, soda, baking powder, and salt.
Put half the mixture in a prepared (greased and floured) 9x13" pan. Sprinkle with half the topping mixture. Repeat layers. Bake at 350º for 35-40 min.
Corned Beef Hash
The only thing better than the traditional St. Patrick's Day dinner, is the morning after breakfast. Make this before you go to bed.
2 cups corned beef, cooked, cut into small dice
1 cup boiled potatoes, cut into small dice
2 Tbs onions, grated
5 eggs
Pack corned beed, potatoes, and onions together in a large mixing bowl. Weigh it down with a plate and chill overnight to blend flavors.
Mix one lightly beaten egg into the beef mixture. Shape into patties. Oil the griddle. When hot, grill the corned beef patties, flattening with spatula. Cook on both sides until crisp.
Poach 4 eggs and serve on top. Pass the ketchup.
2 cups corned beef, cooked, cut into small dice
1 cup boiled potatoes, cut into small dice
2 Tbs onions, grated
5 eggs
Pack corned beed, potatoes, and onions together in a large mixing bowl. Weigh it down with a plate and chill overnight to blend flavors.
Mix one lightly beaten egg into the beef mixture. Shape into patties. Oil the griddle. When hot, grill the corned beef patties, flattening with spatula. Cook on both sides until crisp.
Poach 4 eggs and serve on top. Pass the ketchup.
French Toast Bake
There are so many yummy recipes out there for French Toast. Here's one of them.
1 loaf French bread, cut in 1" slices
1 1/2 cups milk
1 1/2 cups half and half
1 Tsp vanilla
1/8 tsp cinnamon
6 large eggs, beaten
2 Tbs dark Karo syrup
1/2 cup butter, softened
1 cup brown sugar
1 cup pecans, coarsely chopped
Place the sliced bread in a buttered 9x13" pan.
Mix milk, half and half, eggs, vanilla, and cinnamon. Pour over the bread. Cover with foil and chill overnight.
In the morning heat butter, brown sugar, and syrup until melted. Add nuts; pour over bread.
Bake, uncovered, at 350º for about 45 minutes.
1 loaf French bread, cut in 1" slices
1 1/2 cups milk
1 1/2 cups half and half
1 Tsp vanilla
1/8 tsp cinnamon
6 large eggs, beaten
2 Tbs dark Karo syrup
1/2 cup butter, softened
1 cup brown sugar
1 cup pecans, coarsely chopped
Place the sliced bread in a buttered 9x13" pan.
Mix milk, half and half, eggs, vanilla, and cinnamon. Pour over the bread. Cover with foil and chill overnight.
In the morning heat butter, brown sugar, and syrup until melted. Add nuts; pour over bread.
Bake, uncovered, at 350º for about 45 minutes.
Sunday Morning English Muffins
These are so tasty. Goes well with fresh fruit topped with vanilla yogurt.
English Muffins
Brown Sugar
Cinnamon
Walnuts
Butter
Split muffins apart, and toast lightly under the broiler. Sprinkle generously with brown sugar, and lightly with cinnamon.
Put a few walnuts on top; dot with butter. Pop them back under the broiler until the brown sugar is melted.
English Muffins
Brown Sugar
Cinnamon
Walnuts
Butter
Split muffins apart, and toast lightly under the broiler. Sprinkle generously with brown sugar, and lightly with cinnamon.
Put a few walnuts on top; dot with butter. Pop them back under the broiler until the brown sugar is melted.
Grandma B's Cinnamon Toast
So simple, but kids love it. Be sure you get the butter all the way to the edges of the bread.
Sandwich style white bread
Butter or margarine
Cinnamon
Sugar
Toast the bread to light golden brown (no dark edges). Butter generously as soon as it pops up from the toaster. Sprinkle with sugar, and then with cinnamon. Don't use the two pre-mixed. It's just not the same. Using a knife, rub the cinnamon-sugar into the buttered hot toast. This is important, as it all needs to melt together, which is why you must do this as soon as the toast pops up.
Cut into triangle for easy eating. Sprinkle it with love when serving the kids, and watch the stuff memories are made of.
Sandwich style white bread
Butter or margarine
Cinnamon
Sugar
Toast the bread to light golden brown (no dark edges). Butter generously as soon as it pops up from the toaster. Sprinkle with sugar, and then with cinnamon. Don't use the two pre-mixed. It's just not the same. Using a knife, rub the cinnamon-sugar into the buttered hot toast. This is important, as it all needs to melt together, which is why you must do this as soon as the toast pops up.
Cut into triangle for easy eating. Sprinkle it with love when serving the kids, and watch the stuff memories are made of.
Indian Fry Bread
The Ojibwa Indians up in Lac du Flambeau, Wisconsin makes these special treats.
1 1/2 cup flour
2 tsp baling powder
1/2 tsp salt
3/4 cup milk
Honey
Corn oil, for frying
Combine dry ingredients. Add milk and stir until it forms a ball. Roll out 1/8" thick on lightly floured surface. Cut into 1x3" rectangles.
Fry in hot (375º) oil, lightly pressing down with a fork until firm. Turn over and cook until golden.
Drain. Serve immediately with honey. Alternatively, you can roll them in powdered sugar.
1 1/2 cup flour
2 tsp baling powder
1/2 tsp salt
3/4 cup milk
Honey
Corn oil, for frying
Combine dry ingredients. Add milk and stir until it forms a ball. Roll out 1/8" thick on lightly floured surface. Cut into 1x3" rectangles.
Fry in hot (375º) oil, lightly pressing down with a fork until firm. Turn over and cook until golden.
Drain. Serve immediately with honey. Alternatively, you can roll them in powdered sugar.
Orange Sauce
1 Tbs cornstarch
1/2 cup sugar
1/2 tsp salt
1 cup orange juice
2 tsp grated orange rind
1 Tbs butter
1 orange, sectioned
Mix cornstarch, sugar, and salt in pan. Gradually stir in juice; add rind. Cook over medium heat, stirring constantly, until mixture comes to a boil. Add butter and orange sections. Beat until mixed well. Pour over French toast, pancakes, desserts. It would be good over gingerbread cake.
1/2 cup sugar
1/2 tsp salt
1 cup orange juice
2 tsp grated orange rind
1 Tbs butter
1 orange, sectioned
Mix cornstarch, sugar, and salt in pan. Gradually stir in juice; add rind. Cook over medium heat, stirring constantly, until mixture comes to a boil. Add butter and orange sections. Beat until mixed well. Pour over French toast, pancakes, desserts. It would be good over gingerbread cake.
French Toast
The secret to good French toast is using a good sourdough bread. Using an unsliced loaf is best, but any will work.
1 loaf day-old sourdough bread
2 eggs
1 cup, or more milk
1/2 cup margarine or butter
1/3 cup sugar
1 tsp vanilla
Cut bread on the diagonal, into 1" thick slices. Lightly beat eggs; add milk, sugar, and vanilla. Melt about 3 Tbs margarine or butter in a heavy skillet, over medium heat.
Dip bread slices into egg mixture, letting them soak up some liquid. Turn and soak the other side. (Don't let them sit too long, or they will become soggy)
Fry in margarine/butter, adding more as needed, until golden on both sides.
Can serve with syrup or jelly, but the best way I like them is simply sprinkled with sugar.
1 loaf day-old sourdough bread
2 eggs
1 cup, or more milk
1/2 cup margarine or butter
1/3 cup sugar
1 tsp vanilla
Cut bread on the diagonal, into 1" thick slices. Lightly beat eggs; add milk, sugar, and vanilla. Melt about 3 Tbs margarine or butter in a heavy skillet, over medium heat.
Dip bread slices into egg mixture, letting them soak up some liquid. Turn and soak the other side. (Don't let them sit too long, or they will become soggy)
Fry in margarine/butter, adding more as needed, until golden on both sides.
Can serve with syrup or jelly, but the best way I like them is simply sprinkled with sugar.
Oranges Ou-La-La
Just makes oranges special.
1 navel orange per person
Powdered sugar
Peel ski on oranges, removing all white inner skin as well. Over sauce dish, cut the orange out of each segment. Squeeze out any remaining juice. Sprinkle with powdered sugar in each serving dish.
1 navel orange per person
Powdered sugar
Peel ski on oranges, removing all white inner skin as well. Over sauce dish, cut the orange out of each segment. Squeeze out any remaining juice. Sprinkle with powdered sugar in each serving dish.
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